Raw VEGAN Triple Berry Cheesecake!

Raw VEGAN Triple Berry Cheesecake!
Serves 16
OMG this is some serious eye candy right here! The explosion of sweet berry flavours will leave you wanting more!
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  2. 2 cups raw macadamias
  3. 3 tbs raw cacao powder
  4. 1/2 cup medjool dates (pitted)
  5. Pinch Himalayan salt
  7. 2 cups raw cashews (soaked & rinsed for at least 2 hours)
  8. 1/2 cup organic rice malt syrup
  9. 1/4 cup organic cold pressed coconut oil
  10. 1/2 cup fresh lemon juice
  11. 1 can coconut cream (400mls)
  12. 1 medium lemon rind (grated)
  14. 1tbs maqui berry powder
  15. 1tbs goji berry powder
  16. 1tbs beetroot powder
  17. 1/2 cup raspberries
  18. NOTE: These ingredients are added separately.
  20. 1/3 cup extra virgin cold pressed coconut oil (melted)
  21. 1/4 cup organic rice malt syrup
  22. 1/4 cup raw cacao powder
  23. 1tsp ground vanilla bean powder or extract
  1. For the CRUST place all ingredients in a high speed food processor.
  2. Blend it up until you have a sticky biscuit dough.
  3. In approximately 27cm round pop out tin or silicon mold, press your crust evenly over the base.
  4. Set aside while you make your TRIPLE BERRY FILLING.
  5. For your TRIPLE BERRY FILLING place all your ingredients into a high speed food processor. (remember don't add any of your powders or berries yet)
  6. Blend it up!
  7. This may take a few minutes.
  8. When you have a nice creamy consistency it's ready!
  9. Now pour 1/2 of your FILLING in two separate bowls.
  10. So you should have two bowls each containing 1/4 of the FILLING in each and there should be 1/2 of the FILLING still in your food processor.
  11. This is so you can add your flavours for each BERRY layer.
  12. With the FILLING remaining in your food processor add your goji berry powder.
  13. Blend it up!
  14. Now pour over the top of your CRUST & spread evenly.
  15. Place into an airtight container & freeze for about 1/2 hour before adding your other layer.
  16. Now in a clean food processor pour 1/4 of your FILLING in and add your raspberries and beetroot powder.
  17. Blend it up!
  18. Repeat process.
  19. Pour your last 1/4 of filling and add maqui berry powder.
  20. Blend it up!
  21. Repeat process.
  22. Freeze overnight or for at least 8 hours.
  23. For the CHOC TOPPING place all your ingredients into a large bowl & whisk it up!
  24. When all your CHOC TOPPING ingredients resembles a smooth runny choc consistency, you know it's now ready to drizzle evenly over the top of your TRIPLE BERRY FILLING.
  25. This should set in about a minute or two.
  26. Top with crushed macadamias, blueberries and raspberries.
  1. A dessert the whole family will enjoy!
LIVE LOVE EAT RAW http://liveloveeatraw.com.au/

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